2 inch piece
Fresh coriander leaves
Red chilli powder
Garam masala powder
Boil corn kernels in three cups of water. Once cooked, drain off excess water and keep aside. Wash, halve and de-seed and dice capsicums into one centimeter sized pieces. Peel, wash and chop onions finely.
Peel, wash and grind ginger and garlic to a fine paste. Wash tomatoes and chop. Clean, wash and finely chop coriander leaves. Heat oil in a kadai, add cumin seeds.
When cumin seeds begin to change colour, add onions and sauté till golden brown. Add ginger-garlic paste and cook for two to three minutes.
Add red chilli powder, coriander powder, cumin powder and turmeric powder. Stir-fry for a few seconds. Add tomatoes and cook, stirring continuously, till oil separates.
Add mawa and half cup of water, mix well and cook for a minute. Add capsicum and mix well. Finally add boiled corn, garam masala powder and salt.
Mix and cook on low heat for four-five minutes. Stir in fresh cream and chopped coriander leaves. Serve hot.